Wild fennel, more than six feet tall, grows in the Sicilian countryside. In Greek mythology, Prometheus used a stock of fennel to steal fire from the gods. The fennel in the market is a refined cousin of the wild fennel.

The inflated base of the fennel stalks is sweet, crisp and has a mild anise flavor.

Fennel is served both cooked and raw. The feathery fronds add flavor to poached fish.

Sliced fennel combined with blood oranges, extra virgin olive oil and a sprinkle of sea salt is my favorite way to serve it.